Roasted Beet And Winter Squash Salad Recipes

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ROASTED GOLDEN BEET AND WINTER SQUASH SALAD



Roasted Golden Beet and Winter Squash Salad image

Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don't mind a slightly sweeter dish over all. If you can't find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 20

3 medium golden beets, peeled and sliced into 1-inch-thick wedges
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons orange juice
1 1/4 teaspoons fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more as needed
1 bay leaf, preferably fresh
3 sprigs thyme
1 bunch radishes, trimmed and halved if large
1 large delicata squash (1 to 1 1/4 pounds), halved, seeded and cut into 1/2-inch slices, or substitute sweet dumpling or another winter variety
1/2 cup cilantro or mint leaves
2 scallions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
1 medium head frisée, torn into bite-size pieces (3 to 4 cups), or substitute arugula
Shaved Pecorino Toscano, manchego or Parmesan, for serving
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, grated on a Microplane or minced
2 anchovies, minced (optional)
1/4 teaspoon kosher salt, more to taste
1/4 cup extra-virgin olive oil

Steps:

  • Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes.
  • In a medium bowl, toss radishes with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper. Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
  • Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and 1/8 teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.
  • Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
  • As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.
  • In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 30 grams, Carbohydrate 23 grams, Fat 36 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 716 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED BEET AND WINTER SQUASH SALAD WITH WALNUTS



Roasted Beet and Winter Squash Salad With Walnuts image

The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

2 pounds kabocha or butternut squash
1 bunch beets, with greens
2 tablespoons red wine or sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 tablespoons extra virgin olive oil
2 tablespoons walnut oil
3 tablespoons chopped walnuts (about 1 1/2 ounces)
2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives

Steps:

  • Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
  • Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
  • Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
  • Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
  • Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 9 grams

ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD



Roasted Beet, Butternut Squash & Apple Salad image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound red beets, tops removed, peeled and 1/2-inch diced
Good olive oil
Kosher salt and freshly ground black pepper
1 pound butternut squash, peeled and 1/2-inch diced
1 pound crisp red apples, halved, cored, and 1/2-inch sliced
1 large shallot, halved and sliced
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 tablespoon liquid honey
1 1/2 teaspoons good Dijon mustard
3 ounces baby arugula (6 cups)
1/4 cup roasted, salted Marcona almonds

Steps:

  • Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
  • Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
  • Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
  • Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

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